And with Clodagh McKenna's expert advice and experience, you can create a stunning supper that takes advantage of the best seasonal produce.
FOR THE EASTER ROAST LAMB
1 leg of lamb
3 tbsp olive oil
2 tbsp red wine vinegar
3 cloves garlic, peeled and sliced finely
2 tbsp fresh rosemary, finely chopped
Sea salt and freshly ground black pepper
Using a small sharp knife make several small incisions in the meat, and push thin slivers of garlic and a small sprigs of rosemary into each incision.
Make the marinade by placing the olive oil, rosemary, garlic and red wine vinegar in a bowl, and season with sea salt and freshly ground black pepper and mix well.
Place the lamb, skin side up, on a roasting tin and pour the marinade over the lamb. Using clean hands rub the marinade into the lamb, and let it sit for 30 minutes. This allows the flavours to absorb into the meat and also gives the lamb time to come to room temperature before placing in the oven.
Cook the lamb in the oven at 200c for 1-1.5 hours (15 minutes per 450g/1kg for rare and 20 minutes for medium) turning over half way through.
1kg potatoes, peeled
butter (for greasing dish)
4 cloves of garlic, crushed
1 teaspoon nutmeg, freshly grated
1 tablespoon fresh thyme leaves, chopped
sea salt and freshly ground black pepper
Pre-heat the oven to 180c.
Grease a baking dish with butter. Thinly slice the potatoes and drop them in a pan of boiling water for four minutes, then drain and make layers in the dish, seasoning each layer with salt, pepper and nutmeg.
Whisk together the cream, milk, garlic and fresh thyme and pour over the potatoes and with your hand push down the potatoes until they are completely immersed in the creamy milk. Cover with a butter wrapper or greaseproof paper. Place in the pre-heated oven for an hour and then remove the butter wrapper and continue to cook until the top is golden, about 15 minutes.
100g caster sugar
425ml double cream
Zest and juice the lemons into a saucepan, followed by the sugar. Place over a low heat and bring to the boil, stirring occasionally, until the sugar has dissolved. Whisk the cream into the saucepan and cook for three minutes.
Next divide the mixture between four small glasses or ramekins. Allow to cool, then chill in the fridge for 2 hours until set. Bring out of the fridge at least 30 minutes before serving.